Navy Bean Soup Recipe

Navy Bean Soup

• 6 cups water
• 1 pound dried navy beans
• 1/2 pound beef cubes, browned
• 1 small onion
• 1 (8 ounce) can tomato sauce
• 1 clove garlic
• 1/2 teaspoon rosemary
• 2 tablespoons vinegar
• 2 teaspoons salt
• 1 bay leaf
• 1/2 teaspoon black pepper

Description

Soak beans in water in the crockpot overnight.
Cover and cook on for HIGH for 2 to 3 hours until tender (do not drain water from pot).
Add remaining ingredients. Cover and cook on LOW for about 8 hours.
Serve hot, garnished with chopped chives.

Mrs. Field's Choconut Macaroons

Source: Mrs. Fields' Cookie Secrets

• 
  
• 1/4 cup granulated sugar
• 2 tablespoons almond paste
• 1 cup shredded coconut
• 2 ounces mini semi-sweet chocolate chips about (1/3 cup)
• 3 large egg whites
• 1/4 teaspoon cream of tartar

Description

Preheat oven to 325 degrees F. Lightly grease cookie sheets; set aside.
In a medium bowl, with hands mash almond paste and sugar together until completely mixed. Stir in coconut and chocolate chips until well mixed; set aside.
In clean, ungreased medium bowl, whip egg whites on high speed till fluffy. Add cream of tartar and beat until stiff. Mix half of stiff egg whites into coconut mixture until lightened. Gently fold in remaining egg whites.
Drop rounded teaspoonsful onto prepared cookie sheets. Bake at 325 degrees F until peaks are lightly browned, about 20 minutes. Let set on cookie sheets for 1 minute, then remove to cool on rack.

Italian Sausage

• 2 1/2 pounds pork shoulder, butt portion, trimmed and cut into large chunks
• 1/2 tablespoon coarse kosher salt
• 1 tablespoon dried anise
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons water
• 1/2 pound pork fat, cut into large chunks
• 4 garlic cloves, peeled

Description

Put the pork into a large bowl. Add salt, anise, peppers, oregano, thyme, and water. Mix well to coat the meat. Work seasoned pork, pork fat, and garlic through a meat grinder using the disc with the largest holes, alternating ingredients as you grind. This sausage may be kept in the refrigerator for up to 5 days or in the freezer for 6 months.

Makes 3 pounds.